Sorry sorry I'm here - Bob was having challenges with the holopchi cooking process so I had to call my mom on the phone (we're Ukrainian) and get the low-down on how this is supposed to work. So now the cabbage is cored and I'm back to my desk.

i love Golompkies...what you call...holopchi...i make them often during the winter and have a recipe from a very old full polish woman...some call them pigs in the blanket or just plain old cabbage rolls...such a comfort food i think...and they sound like a lot of work but i find prepartion to go quite smoothly and quickly enough...

the real challenge is to find in some store cabbage large enough so when you need to cut away the vein you still have a large enough leaf to roll the contents in. I however, dont use saurkraut or ham ...therein lies the cultural differences in recipes.